Moist and Tender Marble Cake

Moist and Tender Marble Cake

A simply PERFECT recipe for the all-time classic cake! Super-moist with a tender crumb that slices like velvet. The vanilla and chocolate marry beautifully in texture, yet pleasantly contrast in color and flavor. A luscious milk chocolate ganache glaze, takes it over the top!

INGREDIENTS
FOR THE CAKE BASE:
 2 cups plus 3 tablespoon (7 3/8oz, 210g) all purpose flour (see note below)
 1/4 cup plus 1 tablespoon (1 3/8 oz, 40g) cornstarch (*see note for substitution)
 2 1/2 teaspoons baking powder
 1/2 teaspoon baking soda
 1/2 teaspoon salt
 3/4 cup (6.4oz, 181g) sour cream, at room temperature
 1/4 cup whole milk, at room temperature
 1 cup (8oz, 227g) unsalted butter, softened to room temperature
 1 1/2 cups (10 1/2oz, 300g) granulated sugar
 2 large eggs, at room temperature
 1 large egg yolk, at room temperature
 1 tablespoon pure vanilla extract (1 1/2 tablespoons if using imitation vanilla extract)
FOR THE CHOCOLATE MARBLING: (*SEE NOTE BELOW FOR INCREASING OR DECREASING THE AMOUNT OF CHOCOLATE MARBLE ACCORDING TO YOUR PREFERENCE)
 1/4 cup plus 2 tablespoons (30g/ 1 1/8oz) unsweetened cocoa powder
 2 tablespoons milk
 1 tablespoon (1/2 oz, 15g) unsalted butter
 1 tablespoon sugar
 1/8 teaspoon baking soda
FOR THE MILK CHOCOLATE GANACHE GLAZE:
 2.7 oz/ 77g white chocolate containing cocoa butter (I used Lindt), chopped
 1.4 oz/ 40g semi-sweet or bittersweet chocolate, (I used Hershey's semisweet chocolate chips
 chopped
 1/3 cup (2.7 oz/ 77g) heavy whipping cream, very hot
INSTRUCTIONS
Adjust the oven rack to middle position and preheat the oven to 350F/180C. Butter and flour (or generously spray with a non-stick cooking spray) a 10-cup bundt pan (*see note).
In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt. Set aside.
In a liquid measuring cup (or a small bowl) whisk together the sour cream and milk. Set aside.
In the bowl of a electric mixer fitted with a paddle attachment (or in a large bowl and an electric hand mixer), beat the butter on medium speed until creamy, ribbon-like and slightly lightened up; 2 to 3 minutes.
With the mixer running on medium-low speed, gradually add in the sugar. Raise the speed to medium-high and continue beating together until lightened up in both color and texture; 4 to 5 minutes. The color should turn very pale (almost white) and texture should look fluffy.

next full instruction : cleobuttera.com
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